Hearty Hungarian Mushroom Soup - Veganized!

I love this classic soup, so earthy and rich tasting for a humble little soup. As you can see in the photo, I added some potatoes because i wanted to make it a bit heartier of a meal, and i had them around (shelter in place sponteneity and inspiration!) If you want to add potatoes just put them in after you add the stock and bring to a boil to cook them through, then finish the rest of the steps the same way. You can also sub dried dil for fresh.

INGREDIENTS

4 tbs vegan butter
1 medium onion, copped
1 lb mushrooms, white, baby bella, or a mix
3 tablespoons flour
1 tablespoon paprika
1/2 cup white wine
3 cups veggie stock
3 tablespoon soy sauce
Coconut milk, if the cream has separated from the liquid, just scoop out the cream part
Finish with a squeeze of lemon juice
Small handful of fresh chopped parsley
Small handful of fresh chopped dill

1. Place butter in soup pot on medium, saute onions until translucent. Add mushrooms and saute about 10-15 minutes until soft. 

2. Add the flour and paprika, coating the mushrooms. 

3. Add the white wine and stir. Add the stock, soy sauce, coconut milk, and bring to a simmer

4. Finish with lemon juice and fresh herbs